Beef in a slow cooker juicy piece. Beef baked in foil whole piece in a slow cooker

Beef, according to experts, is one of the most valuable types of meat. With a minimum amount of fat, it contains a lot of important elements. The task of all cooks is not to lose them in the cooking process. And best of all, a multicooker will help with this.

How to cook beef in a slow cooker - tips and tricks

Beef meat is quite capricious in cooking, in particular, it requires a long stew to become soft and tender. Therefore, conventional methods, such as frying in a pan, baking and languishing in a brazier, sometimes do not work efficiently enough. But in a slow cooker, beef turns out really excellent.

In addition, cooking beef in a slow cooker does not distract from the usual things. There is no need to regularly look under the lid to make sure that the meat dish is not burnt and cooked enough. However, even at the preparatory stage, it is important to know a few secrets that help to end up with a tasty and healthy meal.

First, you need to carefully choose the meat product. Beef is considered a lean meat with only slightly more calories than chicken. Unfortunately, out of ignorance, you can buy beef, which, even after a long (3-4 hours) stewing, will remain tough like rubber. Cooks recommend giving preference to tenderloin, upper thigh, pieces taken from the abdomen and shoulder blades.

In order to get a particularly tender product at the exit, beef must be properly beaten before cooking. It is even better to marinate the meat for several hours. Any lemon-based marinade will work for this. This ingredient perfectly breaks down beef fibers and improves its taste characteristics.

Special attention should be paid to spices. First of all, they allow you to dramatically change the taste of the finished dish, secondly, just like lemon, they help soften, and thirdly, they increase appetite and stimulate digestion.

Turmeric, bay leaf, curry, black pepper, red paprika, coriander, mustard work best with beef. But you should be more careful with salt, especially if you want to cook extremely healthy diet beef with the help of a slow cooker.

Beef in a slow cooker - a step by step recipe with a photo

The first recipe suggests cooking beef in the classic way using a minimum of ingredients. It is recommended to stew the meat for about 2-3 hours, depending on its initial softness.

• 1 kg of beef;
• 1 large head of onion;
• 2-3 bay leaves;
• salt;
• frying oil.

Cooking:

1. Cut a piece of beef meat across the grain into small, slightly oblong slices. Pour a little vegetable oil into the bowl, set the "frying" or "baking" mode and load the meat.

2. Fry it, stirring occasionally for about 10 minutes, but for now, cut the onion peeled from the top skin into half rings and load it into the slow cooker.

3. As soon as the onion becomes golden, and a characteristic crust appears on the pieces of beef, pour in a little broth or warm water, throw in the parsley and salt.

4. Set the program for about 2-2.5 hours and do other things.

5. You can serve beef stew with onions with any side dish.

Beef in the slow cooker Redmond, Polaris

A slow cooker of any model is an ideal type of kitchen equipment for extinguishing. In the process of continuous languishing, beef retains all its useful and taste properties.

• 500 g beef pulp;
• 1 carrot;
• 1 onion;
• salt pepper;
• 2–3 tbsp sunflower oil.

Cooking:

1. Quickly wash a piece of tenderloin in running water, dry with a towel and cut into miniature slices.
2. Pour oil into the bottom of the multicooker bowl, heat it by setting the “frying” mode. Stir-fry the beef for 7-10 minutes.
3. Pour about a glass of warm broth or plain water to the meat, salt a little and pepper. Add any spices if desired. Transfer the technique to the “extinguishing” program for 1.5 hours.
4. Grate the carrots on a coarse grater, and chop the onion arbitrarily. Add vegetables to the meat and extend the program for another 30 minutes.
5. Another simple recipe offers a video.

Beef with potatoes in a slow cooker

Potato with beef cooked in a slow cooker is a versatile dish that is perfect for especially busy housewives. With a little effort, you can feed the whole family.

• 500 g boneless beef;
• 500 g potatoes;
• 1 large head of onion;
• 1-2 bay leaves;
• 1 tsp paprika;
• a pinch of dried garlic, black pepper and Provence herbs;
• 1 tsp without a slide of salt;
• 1 sl. sunflower oils.

Cooking:

1. Cut the beef arbitrarily, the main thing is that the pieces are not very large.
2. Having set the multicooker in the "frying" mode, drop oil into the bowl, and as soon as it is calcined, lay out the meat. Wait a couple of minutes for it to brown and stir. Roast for 3-5 more minutes.
3. Put onion half rings on top of the meat, without mixing the ingredients, set the mode to “stewing” for 30-35 minutes. You can add just a little water, but even without this, the meat will release enough of its own juice, in which it will cook.
4. As soon as the process is completed, lay the potatoes cut into cubes. Salt, pepper and even mix is ​​not necessary. Extend the program for another half an hour.
5. And now is the time to add salt and spicy ingredients to the dish. By the way, dried garlic can be replaced with fresh.
6. It remains only to mix everything well, simmer under the lid for another five minutes and serve, as they say, piping hot.

Beef in a slow cooker with gravy - photo recipe

Beef can be cooked in completely different ways, but modern housewives are increasingly preferring cooking in a slow cooker. Moreover, the process described in detail in the recipe with a photo is really simple and unpretentious.

• 500 g clean boneless beef;
• 1 st. red wine;
• 1 large onion and carrot;
• 4 garlic cloves;
• 2 tbsp thick tomato;
• 500 ml of water;
• 100 g pitted prunes;
• vegetable oil for frying;
• a pinch of black pepper, sweet paprika, cinnamon, dry parsley.

Cooking:

1. Cut the washed and dried beef tenderloin into oblong slices and fry in a modest portion of oil in the “frying” mode.

2. Cut the onion into large quarter rings, carrots into thin strips. Put the vegetables in the slow cooker and continue to fry with stirring for about 8-10 minutes.

3. Fill the dish with red wine and, without closing the lid, wait until it has evaporated well.

4. Then add tomato paste, water and spices. Stir for the last time and simmer for at least an hour in the appropriate setting.

5. Now throw prunes into the dish and simmer for about an hour without closing the lid. This trick will help to evaporate excess liquid and make the gravy thick and especially tasty.

Beef with prunes in a slow cooker

Prunes are the secret ingredient that makes beef stew in a slow cooker unique. Its piquant taste with a slight sourness is truly unforgettable.

• 0.7 kg of meat;
• 2 onions;
• 150 g prunes;
• 3 cloves of garlic;
• 0.5 l of water or broth;
• 3 tbsp flour;
• spices to choose from (lavrushka, thyme, coriander);
• salt pepper.

Cooking:

1. Cut the meat into thick plates, beat well, and then cut into oblong pieces.
2. Lightly grease the multi-cooker bowl with oil, set the appliance to the "baking" or "frying" mode. Throw onion half rings and fry until golden brown.
3. Next, load the meat, but do not close the lid. If this is done, then the beef will release the juice and immediately begin to stew, bypassing the roasting process.
4. After 8-10 minutes, add flour, mix well. Now it's the turn of the garlic, salt, prunes and selected spices, passed through the press.
5. Pour in warm water, wait until it boils and put the equipment into the “extinguishing” mode. Now boldly close the lid and simmer the dish for an average of an hour and a half.

Beef stroganoff with beef in a slow cooker - a delicious recipe

Beef Stroganoff or simply beef stroganoff skillfully combines Russian and French culinary traditions. The dish is distinguished by a piquant taste and the presence of delicious gravy.

• 0.5 kg of the best beef;
• a little lemon juice;
• 2 large torches;
• 50 g butter;
• 3 tbsp olive;
• 200 g sour cream;
• bay leaf, salt, pepper.

Cooking:

1. Cut a piece of beef into relatively thin layers. Beat each well, then cut into long (about 5–6 cm) strips. Salt, pepper and drizzle with lemon juice to lightly marinate the meat and make it even more tender.
2. Turn on the multicooker in the "baking" mode. Pour in the olive oil, once it's warm enough, toss in a generous pat of butter.
3. Put the onion cut into half rings in an even layer on the bottom, close the lid and leave for a few (3-5) minutes.
4. Roll strips of marinated meat in flour and place it on an onion pillow. You don't need to mix! Without closing the lid, leave the ingredients in their original position for 15 minutes.
5. Add salt and pepper to taste, put sour cream, mix and simmer in the desired mode for about 15 minutes.
6. Turn off the slow cooker, throw a couple of bay leaves into the bowl and let the dish rest for about 10 minutes.

Beef with vegetables in a slow cooker

How to cook vegetables with beef if these products require completely different cooking times? Following the above recipe, you will get the perfect dish in all respects - soft meat and dense vegetables.

• 500 g of beef;
• 2 onions;
• a couple of carrots;
• 400 g of cauliflower;
• 3-4 tomatoes;
• 2 sweet peppers;
• salt, pepper and other spices to taste.

Cooking:

1. Cut the meat into arbitrary, but not very large cubes. Put it in a slow cooker. Add onion half rings and pour in water so that it covers the food by about 2/3. Don't salt!
2. Set the “stewing” program for an average of 2 hours, depending on the initial quality of the meat product. Remember to stir a couple of times during the process.
3. Now cut the vegetables listed in the recipe (other than potatoes are possible) into approximately the same pieces and load into the bowl with the meat.
4. There is no need to mix them up. In this case, they will be prepared as a couple. Naturally, for the next 25–30 minutes, the mode must be set to the appropriate one (steaming).
5. At the very end, salt and pepper to taste, stir and serve after another five minutes.

Steamed beef in a slow cooker

In order to get especially juicy and healthy steamed beef in a slow cooker, it is important to know a few tricks. The following recipe will tell about them.

• 600 g of beef pulp;
• 1 tsp vegetable oil;
• a pinch of black pepper;
• ½ tsp salt.

Cooking:

1. Cut the pulp into 2-3 smaller pieces. Sprinkle with salt and pepper, put them firmly in a bowl and leave for about 30 minutes. (Use any other spices and herbs you wish, as well as lemon juice or wine. Marinating can be extended up to 2-3 hours.)
2. Line a steam cooking basket with a couple sheets of foil. This trick will help keep all the meat juices.
3. Lubricate the foil with oil and lay out the pieces of meat. Pour water (300–500 ml) into the multicooker bowl. Set the "cooking" mode for 45 minutes.
4. After the end of the program, open the lid, let the meat cool down a bit and enjoy its juicy and tender taste.
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Time: 180 min.

Servings: 5

Difficulty: 3 out of 5

Fabulously delicious beef baked in foil in a slow cooker

A beautiful piece of baked meat is the decoration of any holiday table. However, you can cook such a dish as a weekend dish.

And how nice it is to get half-eaten slices the next day and make hearty sandwiches with them ... You can bake any meat: pork, beef, poultry breast.

Each type of meat has its own texture and its own cooking recipes. You can bake the pulp on a baking sheet in the oven or in a slow cooker, in foil, sleeve or dough. And our guest today is beef in foil in a slow cooker.

According to its nutritional qualities, beef is much more preferable than pork: it is not so fatty, it is better and easier to digest.

It is preferable to use beef for losing weight, as well as for athletes (the pulp contains a large amount of collagen and elastin, which are needed for healthy ligaments).

Nevertheless, many housewives prefer not to mess with this meat, so such recipes are often deprived of attention.

For these reasons, recipes with beef are remembered when you need to cook minced meat (really, how can it be dry?), goulash or beef stroganoff (pieces stewed in a large amount of sauce simply cannot be tough).

But they like pork more to bake in a large piece: the boiled pork turns out to be tender and juicy. However, properly cooked beef is just as good.

Our meat baked in foil can compete with the usual pig: it is very soft, with a characteristic sweetish note.

And the appearance will satisfy the refined artistic taste of any aesthete, you should look at the top photo to understand this. However, there were some little secrets and tricks, but our article with step-by-step photos will tell you what and how.

Step 1

Let's talk about meat first. Our main task is to bake it so that it retains all its juices. Therefore, we will work with fresh meat.

When buying a piece of frozen beef, you will have to defrost it, and along with the water, the flesh will lose some of its juices, so it will be dry when cooked.

But who knows how many times this piece was defrosted and frozen before it hit the counter. So, wash the meat. If there are films, cut them off.

Pour cold boiled water into a deep saucepan. Measure the required amount of salt and pour into a saucepan, stir the solution until the salt is completely dissolved. Put the prepared meat into the container.

Note: the solution should completely cover the piece. If it is not enough, you need to increase the amount of water with a corresponding increase in the salt rate.

To prevent the beef from floating up, cover the pan with a plate. Place the pot of marinade in the refrigerator for at least twelve hours.

Step 2

After this time, remove the meat from the marinade. As you can see in the photo, the flesh has become darker. And the texture of the beef has gained density.

Perhaps you are worried that with so much salt the finished dish will turn out to be too salty - do not worry. All recipes for marinating meat in brine say that a piece will not take more salt than necessary.

Step 3

Your actions in the third stage are determined solely by your preferences. The fact is that now we need to rub the meat with seasonings (as you understand, we don’t need salt, only spices for flavor).

And here everyone is free to do as he wants. Do you like Caucasian cuisine? Then your choice is suneli hops. Recipes of European cuisine will help to implement a set of "Italian herbs".

Fans of the classics can simply rub the piece with a mixture of black pepper and coriander and stuff it with garlic.

By the way, many recipes advise stuffing beef with pieces of lard: they say, this way the pulp will be more juicy. But in a slow cooker, the beef will turn out tender and soft even without these tricks.

Step 4

Lay out the foil on the table. Put the prepared piece in the center, wrap the foil. Please note that during the heat treatment, juice will be released, so the ends of the cocoon must be tucked up so that all the valuable liquid remains inside.

Pour a glass of water into the multicooker bowl, put the bundle (see photo). Start the “Baking” mode for forty minutes.

Step 5

Curiosity is a strong feeling, but resist the temptation to open the lid of the appliance. As you noticed, the meat is baked for a short period of time.

The recipes are designed for the fact that after turning off the appliance, the bundle should remain inside, with the lid closed for at least two hours, and even better - until completely cooled.

And all this time, the baked beef will continue to cook under the influence of the accumulated heat. Slowly releasing this heat, it will acquire the most delicate texture.

Take a look at the bottom photo. Not much juice came out of the piece, did it? For this, you should thank pickling in a solution with salt and baking in foil.

And now the best part: cut the cooked piece into thin slices and serve!

See another version of this dish:

Some housewives consider beef to be a difficult meat to cook and therefore excluded it from their diet forever. To change your mind about the product under discussion, you should try cooking it in a “smart pan”. After all, beef in a slow cooker always turns out tasty, fragrant, satisfying.

Ingredients: a little more than a pound of beef, 2 onions, 3 tbsp. tomato paste, Bulgarian sweet pepper, 1 tbsp. wheat flour, 2 tbsp. fat sour cream, carrots, 1 tbsp. water, salt, aromatic herbs.

1. The meat is finely cut and cooked for half an hour in the frying mode with a small amount of fat.
2. Then the beef is cooked with onions, peppers and carrots.
3. For the sauce, water, sour cream, flour, pasta are mixed. The ingredients are salted, seasoned with selected spices.
4. Meat with vegetables is poured with sauce and simmered for 80-90 minutes in the "Stew" program.

It is also advisable to leave beef goulash in a slow cooker to sweat for another 15-20 minutes on heating.
As a vegetable base, you can use zucchini, pumpkin, asparagus beans, garlic pods.

How to cook beef stroganoff?

Ingredients: 640-670 g of beef pulp, 2-4 garlic cloves, a tablespoon of tomato paste, 3 tablespoons of mustard and homemade sour cream, onion, spices, salt.

1. The washed, dried and cut into pieces meat is thoroughly rubbed with mustard. In this marinade, the beef should stand for about 15 minutes.
2. Next, the meat, along with onion cubes, is placed in a bowl and fried in a suitable mode for about 20 minutes.
3. In a separate bowl, mix the remaining ingredients. Garlic is pre-rubbed on a grater or passed through a press. The resulting sauce is diluted with water and poured over the meat.

Fragrant beef stroganoff will be stewed in a slow cooker for 110-120 minutes.

Beef stew with potatoes

Ingredients: 450-480 g moderately fatty boneless meat, large onion, dry garlic, a pound of potatoes, a pinch of sweet paprika, salt.

1. The beef, cut into neat pieces, is fried in the bowl of the “smart pan” until golden brown.
2. The onion is turned into a slurry with a blender and laid out to the meat. The components are stewed in a suitable program for 30-35 minutes.
3. After that, cubes of potatoes are poured into the container. No need to add salt or seasonings yet. The same mode is set for another half hour.
4. Only 5-7 minutes before cooking, salt and seasonings are added to the dish.

Tender beef stewed in a slow cooker with potatoes is a complete nutritious dinner for the whole family or even a treat for the festive table.

Pilaf in a slow cooker

Ingredients: a pound of meat pulp, 3 onions, 2 multi-cooker glasses of long-grain rice, garlic to taste, 3 carrots, salt.

1. Lean beef without streaks and captivity is cut into small pieces. They are fried in hot oil in a suitable program for 15-20 minutes. In this case, the cover of the device is left open.
2. When the meat decreases in size and darkens, small onion cubes are poured into it. Together, the ingredients are cooked for another 6-7 minutes.
3. Large chunks of carrots are poured to the components. The mass is cooked in the same program for another 8-9 minutes.
4. It remains to add salt, chopped garlic, pre-washed rice.
5. Approximately half a liter of water is poured onto the products. The dish is cooked in the pilaf mode for 40-45 minutes.

It is not necessary to mix the food, otherwise it will not turn out crumbly.

Azu recipe

Ingredients: 750-850 g of beef, 3 tablespoons of tomato paste, 2 onions, 5-6 potatoes, 3 pickles, 1.5-2 cups of filtered water, dry garlic, sweet paprika, table salt.

1. Pieces of meat with thin onion rings are cooked for 15-17 minutes in a program designed for roasting.
2. Next, cubes of pickled cucumbers are poured into the pan. When all the products are well fried, pasta is added to them.
3. It remains to pour salt, seasonings into the container, pour everything with hot water.
4. In the stewing program, the dish will languish under the lid for 90-110 minutes.
5. About half an hour before readiness, cubes of potatoes boiled until half cooked are poured into the bowl.

Potatoes can also be pre-fried in a little oil.

Roast beef

Ingredients: a little over half a kilo of beef pulp, 60 g of high-quality butter, a large onion, 6-7 small potato tubers, a teaspoon of ground black pepper, a large carrot, 4-6 garlic cloves, salt.

1. Onion rings and carrot sticks are sauteed in butter in the frying program. Then the vegetables are cooked together with the pieces of beef until it darkens.
2. It remains to put potato cubes, thin slices of garlic, pepper, salt into the bowl.
3. All components are filled with a small amount of water.

The dish is stewed in a slow cooker for 90-100 minutes.

With prunes

Ingredients: 370 g shoulder blade (beef), onion, 80 g tomato paste, large carrots, 80 g pitted prunes, dry garlic, ground paprika, salt.

1. Onion rings, thin sticks of carrots and pieces of meat are fried together in a bowl with an open lid for 15-17 minutes. You can use both vegetable and butter for this.
2. Scalded with boiling water and finely chopped prunes, salt, seasonings are added to the container.
3. Lastly, water is poured into the multicooker. It should cover all components. You can also use meat broth for this.

The extinguishing mode is activated for 60-70 minutes.

Piece baked in a slow cooker

Ingredients: a kilo of shoulder blade (beef), any suitable spices, a liter of water, salt to taste.

1. A piece of meat is washed, if necessary, gets rid of films and excess fat.
2. Beef falls into salted boiled water (cold). It is pressed down with a plate so that it does not float. The meat will be in the liquid for at least 5-6 hours. It's better to leave it on all night.
3. In the morning, the beef is generously rubbed with spices. You can additionally stuff it with garlic.
4. The meat is tightly wrapped in two layers of foil.
5. A glass of water is poured into the multicooker bowl. A bundle is placed on top.
6. Meat will be cooked in the baking program for 40-45 minutes.

After the signal of the device, you need to leave the bundle inside it for another couple of hours. Ideally - until completely cooled.

Chops

Ingredients: 430 g beef, egg, 90 g high-grade flour, a handful of crumb crumbs, fine salt, Italian herbs.

1. The meat is cut into slices, beaten well, salted, sprinkled with seasonings.
2. The prepared pieces are rolled in flour, dipped in a beaten egg, and then in breadcrumbs.

For frying chops in the "smart pot" program "Baking" or "Frying" is suitable.

With vegetables

Ingredients: 620 g beef goulash, carrot, 2 meaty tomatoes, onion, seasonings for beef, large bell pepper, 3-4 garlic cloves, small zucchini, table salt.

1. Pieces of meat are fried until they change color.
2. All finely chopped vegetables are sent to the beef in turn.
3. The mass is salted, sprinkled with seasoning.
4. Garlic can be put whole cloves or passed through a press.
5. Pour enough water into the container to cover all the components.

In a suitable mode, the dish will be stewed for 80-90 minutes.

beef pastrami

Ingredients: 1.5 kg of meat, 1.4 liters of filtered water, 125 g of fine salt, 90 g of granulated sugar, a pinch of nutmeg, ginger, coriander, cinnamon, black pepper, dry garlic, 60 g of brown sugar, 40 g of honey , 10 g mustard seeds.

1. All ingredients, except meat, are combined in a saucepan and brought to a boil on the stove. Sugar, salt, honey must be completely dissolved in the liquid.
2. A piece of meat washed with water is placed in a saucepan with marinade for 2 days. First you need to press it with a plate.
3. Next, the beef is dried with a paper towel and placed in the oven container.

The dish is left in the heating mode for at least 11 hours.

For a couple in a multicooker

Ingredients: 630 g beef pulp, ½ teaspoon salt, a mixture of peppers, a tablespoon of vegetable oil, a sprig of rosemary.

1. The washed meat is cut into pieces, smeared with salt and colored peppers, after which it is left to marinate for half an hour.
2. Foil is covered in a container for steaming dishes. She is lubricated with oil. Prepared meat and rosemary are also placed there.
3. Pour 2 cups of water into the bowl.

The meat is cooked in the appropriate mode for 30-45 minutes.

Many tasty dishes are obtained from beef: steaks, chops, rolls, goulash and various other everyday and festive dishes. A popular way to prepare such meat is to roast it. We will tell you how to bake beef in a slow cooker.

Beef is best marinated before roasting. Then its fibers will become softer, the pulp will absorb the aromas and tastes of the ingredients from the sauce. For this recipe, we will make a sweet and spicy marinade with Teriyaki and Worcester sauces. List of required ingredients:

• beef tenderloin - 1.5 kg;
• beef broth - 100 ml;
• brown sugar - 2 tablespoons;
• Teriyaki sauce - 100 ml;
• olive oil - 50 ml;
• sauce "Worchester" - 1 tsp;
• garlic - 3 cloves;
• onion - 0.5 heads;
• Tabasco sauce - 0.5 tsp

Marinated in a sweet-spicy sauce and baked in a slow cooker, beef is prepared as follows:

1. Take concentrated beef broth and mix with olive oil, brown sugar, sauces. Add crushed garlic and finely chopped half of a small onion head. We received the marinade, which must be poured into a bag with fasteners and sent to the beef tenderloin. In a zipped bag, we will marinate the beef overnight.
2. In the morning you can start baking. Lubricate the bowl of the multicooker with vegetable oil and set the program "Frying" or "Baking". Properly warm the bottom to the highest possible temperature and put the tenderloin.
3. With the lid open, fry the meat until a good crust on each side, its juice should remain inside.
4. Then we close the lid and we will cook the baked beef in a slow cooker to the most preferred degree of roasting.

Baked beef in a slow cooker with dried apricots and sweet almond glaze

According to this recipe, we will stuff beef with dried apricots, therefore it is most convenient to take a low-fat piece of loin. We will prepare a sweet glaze from apricot jam and almond flakes. For beef baked in a slow cooker, we need:

• boneless loin - 1.5 kg;
• butter - 100 g;
• dried apricots - 150 g;
• apricot jam - 3 tablespoons;
• almond flakes - 3 tablespoons;
• rosemary - 0.5 tsp;
• garlic - 2 cloves;
• cumin - 0.5 tsp;
• paprika - 0.5 tsp;
• salt - to taste.

Beef baked in a slow cooker in sweet glaze is prepared according to the following instructions:

1. Rub soft butter with crushed garlic and dried rosemary.
2. Put a pot of water on the stove, salt and boil. Dip the loin in boiling water for 2 minutes. Then we pull it out, cool it and make deep cuts-pockets.
3. Soak dried apricots in boiling water, then rinse and cut into cubes. Mix with spicy oil and stuff our pockets.
4. Mix salt, cumin and pepper, rub the loin on all sides.
5. Lubricate the multicooker mold with a spoonful of vegetable oil. Put the loin and in the baking mode we will cook baked beef in a slow cooker for 1.5 hours. Every 30 minutes you need to water the meat with water in an amount of 100 ml.
6. Let's make a frosting out of the jam. Warm it up in a bowl and add some cumin and pepper. Lubricate the loin with jam, sprinkle with almond flakes and bake for another 15 minutes.

Baked beef in mustard in a slow cooker

A marinade made from honey and mustard is already considered almost a classic. Honey gives the meat a very ruddy crust when baking, mustard gives a peculiar smell and softness. According to this recipe, we will cook baked beef in a slow cooker from:

• beef tenderloin - 1 kg;
• mustard - 2 tablespoons;
• olive oil - 100 ml;
• honey - 2 tablespoons;
• black pepper - 0.5 tsp;
• paprika - 1 tbsp;
• basil - 2 tablespoons;
• red pepper - 0.5 tsp;
• salt - 3 tsp

Marinate and cook baked beef in a slow cooker like this:

1. Wash and dry a piece of beef tenderloin.
2. We mix mustard with liquid honey and olive oil, pour salt and all seasonings - our marinade is ready. We immerse the meat in it, rub it on all sides and put it in the cold overnight. It is convenient to marinate meat in a plastic bag with zippers.
3. Before baking, grease the bowl with a little oil and warm it up properly. Then we put the beef and fry on each side to a crust, without closing the lid.
4. In the “Baking” mode, we cook baked beef in a slow cooker for another 30-60 minutes.

Baked beef rolls in a slow cooker

Beef is good not only for cooking steaks, but also for stuffed rolls. In this recipe, we will not be too smart and will start the rolls with cheese and onions. Despite the simplicity of the set of products, it will turn out tasty and easy. Here's what baked beef rolls baked in a slow cooker are made of:

• thin slices of beef tenderloin - 4 pcs.;
• onions - 1-2 small heads;
• hard cheese - 250 g;
• salt, black pepper;
• vegetable oil.

Here's how we cook baked beef rolls in a slow cooker:

1. Cut the peeled onion into half rings and fry until tender in vegetable oil. Grate hard cheese.
2. We beat the slices of beef tenderloin thinner with a hammer and rub on one side with salt and pepper.
3. Put a layer of fried onion on each slice and sprinkle with grated cheese. We twist the rolls and lay them in the form.
4. If there is cheese left, sprinkle it on top of the rolls. Set the mode "Baking".
5. Cooking baked beef rolls in a slow cooker for 40 minutes.

Baked beef with potatoes in a slow cooker

Beef and potatoes baked in a slow cooker - a side dish and meat in one dish. A delicious and easy dinner is prepared from:

• beef tenderloin - 0.5 kg;
• potatoes - 300 g;
• garlic - 4 cloves;
• olive oil - 2 tablespoons;
• rosemary - 2 branches;
• table horseradish - 2 tablespoons;
• French mustard - 1 tsp;
• cream - 50 ml;
• wine vinegar - 0.5 tsp;
• salt, pepper - to taste.

We will cook baked beef with potatoes in a slow cooker using the following technology:

1. Peel the potato tubers and cut them into large cubes. Let's put it in a multicooker.
2. Crush the garlic cloves with a knife, cut the rosemary sprigs into small pieces with scissors.
3. Throw garlic and rosemary into a bowl, pour potatoes with olive oil, mix with spices. Sprinkle with black pepper and salt.
4. Season the beef tenderloin with salt and black pepper. We put it in a slow cooker, slightly pushing the potato pieces so that the meat touches the bottom.
5. Let's put the program "Baking". Cooking baked beef with potatoes in a slow cooker for 1.5 hours.
6. Combine the cream with horseradish and mustard, beat a little with a blender. Salt and pepper, add wine vinegar and whisk a little more.
7. Pour this sauce over beef and potatoes before serving.

Baked beef in a slow cooker stuffed with prunes and cashews

Stuffing meat with sweet dried fruits is always a good and win-win move. Prunes in combination with beef are especially popular, because they give the meat not only sweetness, but also a wonderful characteristic smell. We will tell you how to cook baked stuffed beef in a slow cooker, but first you need to stock up on the following:

Let's take a look at the steps involved in preparing this dish:

1. Let's make the stuffing for the cut. Washed and steamed prunes cut into small pieces. Crush the nuts not very finely, chop the parsley and garlic. Mix and salt, pepper a little.
2. We cut the beef tenderloin at a distance of 2 cm from the edge, not completely. Then we make the same incision, only from the bottom side, then again from the top, and so on throughout the piece. As a result, the meat should decompose into a layer.
3. We distribute the prunes over the beef and fold the tenderloin so that the filling is inside.
4. We tie the tenderloin with a thread and rub with salt and pepper.
5. Place the beef in a bowl and drizzle with olive oil. Place the chopped shallots around.
6. Cooking baked beef in a slow cooker for 1.5 hours.

Baked beef in a slow cooker. Video

Cooked beef in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models) is a real alternative to store-bought sausages. In fact, it turns out real baked beef, useful in every way. The absence of a flavor enhancer, dyes makes it possible to offer this product to children without any doubt. The recipe for a piece of beef is extremely simple.

Ingredients for a piece of beef in a slow cooker:

• 1.5-2 kg of beef (whole piece);
• ½ head of garlic;
• 1 large carrot;
• salt and pepper;
• Provencal herbs;
• 2 tbsp. tablespoons of vegetable oil.

Beef chunk in a slow cooker: recipe

Rinse a whole piece of beef for a slow cooker under running cold water. Pat dry with a paper towel or tissue.

Peel the garlic and carrots. Cut into narrow strips 3 cm long. Using a sharp narrow knife, make punctures in a piece.

In the resulting pockets, put the pieces of carrots and garlic. Pre-roll the pieces of garlic, carrots in salt.

Rub the entire surface of the piece of beef with salt and spices for. It turns out very tasty if rubbed with Provence herbs. The aroma stands incredible when cooking beef.

Sprinkle with pepper. Place the beef pulp for the slow cooker in a food bag. Wrap the meat so that the bag tightly compresses the meat with spices. Leave the piece of beef overnight in the refrigerator.

Next, you should set the baking or frying program on the multicooker for 40 minutes. Click start. Fry a piece of beef in a slow cooker in sunflower oil on both sides (20 minutes each side) under a closed lid.

Turn off the roast beef program. Set "Quenching" to 3 hours. This time is enough to get an amazing piece of beef in a slow cooker. In the process of cooking meat, turn it over a couple of times.

Cut the beef into a piece from the slow cooker only when cold. Bon appetit! Check out our website for more delicious and easy recipes.